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- 1 cup Vegenaise
- 1/2 cup your choice of vegan plain milk, I use Kirkland Plain Soy MIlk
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon garlic granules
- 1/4 teaspoon onion granules
- 1/8 teaspoon salt
Place ingredients in a bowl and whisk until it’s not chunky. Poor into a dressing bottle and refrigerate over night before serving. Contents will seem to be too thick when you go to poor it. Just give a shake and serve. You can find Vegenaise in the refrigerated health food section of your local store. Other vegan brands do not compare in flavor to Vegenaise.
Taste different brands of plain milk and use the one that suites your taste. Every soy milk brand has a different flavor. Oat Milk, by Pacific, would be really good with this recipe too. If you would like a thicker consistency, use Tofuti Sour Cream in place of the milk. Preferably the one without hydrogenated oils. It tastes better without hydrogenated ingredients.
- 12 oz rotelli
- 1 med red bell pepper, chopped
- 1 med yellow bell pepper, chopped
- 1 sm red onion, sliced
- 1 can large olives, halved
- 1 can artichoke hearts, quartered
- 2 med tomatoes, chopped
- 1/3 c. extra virgin olive oil
- 1/3 c. lemon juice
- 1/3 c. water
- 1 T fresh basil
- 5 cloves garlic
- 1 t. sea salt
- 2 t. Vegit
Pour all Dressing ingredients into a cruet and shake.
Cook pasta in salted, boiling water according to package directions. Drain and drizzle with a small amount of olive oil to prevent sticking. When pasta is cool, add remaining ingredients and Summer Pasta Salad Dressing. Toss to mix. Let marinate in refrigerator for 1-2 hours or overnight. If prepared the day before serving, chop and add the tomatoes just before serving.
- 1/4 cup light olive oil
- 2 T. honey
- 2 T. soy milk or pastry flour
- 1 1/4 cups quick oats
- 1/4 t. salt
Cream oil and honey together. Mix remaining ingredients and add to oil. Crumble together until well mixed. Press into pie pan. Bake at 350 degrees for 10 to 12 minutes or until light brown.
- 1 cup mashed fresh local strawberries
- 1 cup apple juice concentrate
- 2-3 T. cornstarch
- 1/4 cup water
- 1/8 t. salt
- 1 T. lemon juice
- 1 t. non-hydrogenated margarine
- 3 cups whole strawberries
- 1 recipe oatmeal pie crust(Find on this website)
Bring mashed strawberries and juice to boil. Mix 1/4 cup water, cornstarch and salt thoroughly. Add slowly to berries and stir until mixture is thick and clear. Add lemon juice and margarine. Pour over whole strawberries in baked pie shell. Chill. Garnish with coconut or soy whipped cream.
- 1 lb. navy or great northern beans
- 2 tbsp. tomato paste mixed with 1 cup water
- 1 tbsp. lemon juice
- 1 large onion chopped
- ½ cup turbinado sugar or maple syrup
- ½ cup molasses
- ¼ tsp. cayenne
- 4 gloves garlic, crushed
- 2 tsp. dry mustard powder
- 2 tsp. salt
- 1 tsp. bacon yeast (optional)
Cover beans with water in pot and bring to boil for 5 minutes. Rinse and soak beans in enough water to cover plus three inches over night. Drain beans and add new water. Simmer for 1 hour. Drain and place in a large pot or slow cooker. Add remaining ingredients. Cover and simmer for 8 to 10 hours.
1 c. vegan mayonnaise (Vegenaise best)
1/2 c. soy sour cream
2 t. McKay’s Chicken-Style Seasoning
1 T. nutritional yeast
1 t. garlic powder
2 t. onion powder
2 t. dill
Stir together your favorite frozen fruits: mango, pineapple, peaches, berries, etc and allow to thaw for 15-30 minutes at room temperature (should still be mostly frozen, but easy to chew) or thaw partially on defrost in the microwave.
Topping: Blend until very smooth:
- 1 container Mori-Nu tofu, firm or extra firm
- 1/4 c. sweetener (honey is my favorite, but organic sugar works too).
- 1/4 c. pineapple juice
- 2 t. lemon juice
- 1 t. vanilla extract
- pinch of salt
- 2 T. olive oil
- ½ C. soy sauce or 1/3 C. Bragg’s Liquid Aminos with water to make ½ C.
- 2 Tbs. organic sugar or sweetener of your choice
- 3 cloves of garlic, minced fine or pressed in a garlic press
- 2 tsp. onion powder
- ¼ tsp. cumin
- 1/8 tsp. cayenne
- ¼ tsp. coriander
- ½ tsp. paprika
- ½ tsp. turmeric
Slice 1 tub of firm or extra firm water-packed tofu approximately ¼ inch thick (freeze and thaw if you desire a chewier texture). Place in a single layer on a baking dish (glass works well) that has been coated with approximately 2 Tbs. oil. Evenly spoon marinade over slices (the sugar won’t dissolve well, so you will need to put a little on top of each slice). You may bake immediately or allow them to marinate an hour or more. Bake at 350 degrees for about 45 minutes, or until all the liquid is gone and slices start to brown. Serve hot or cold.
- 4 slices of whole wheat bread, whiz in blender to make soft bread crumbs
- 1 cup of oats, blend briefly to chop
- 2, 15 oz. cans of black beans, drained or 3 cups home-cooked black beans
- 1 c. Rotelle tomatoes with green chilies (mild or hot depending on your taste)
- 2 t. salt
- 2 t. onion powder
- 1 t. garlic powder
- 1 t. chili powder
- 1 T. nutritional yeast
- ½ t. cumin powder
Preheat oven to 350 degrees. Mix dry ingredients in a large bowl with seasonings, blend beans and half of Rotelle’s briefly then add bean mixture and rest of Rotelle’s and mix thoroughly with dry ingredients. Allow to sit for 5 minutes. Form into patties and place on sprayed cookie sheet. Bake for 25 minutes until just browned, but still soft. Don’t over bake. Enjoy with your favorite toppings on a whole-wheat bun!
A crowd pleaser!
- 2 9-inch graham cracker crusts (Arrowhead Mills makes one without hydrogenated oils)
- 1 can coconut milk
- 1 package Mori-nu tofu (firm or extra firm)
- 1/3 cup turbinado sugar
- 1 tsp. vanilla
In a pan mix:
- 2 packages Dr. Oetker Organics Coconut Pudding and Pie Mix
- 2 cups Silk soy creamer, plain
Add the blended mixture to the pan mixture and cook according to directions on the pudding box. Pour into pie shells. Top each pie with: 1/2 cup large flaked coconut. Chill overnight.